Description
Japanese cucumber salad, or Sunomono, is a refreshing and vibrant dish that brings a delightful crunch to your dining experience. This quick and easy salad combines crisp cucumbers with a tangy dressing made from rice vinegar, soy sauce, and sugar. Perfect for summer barbecues or as a light side dish with sushi, this salad is not only delicious but also healthy. With its unique blend of flavors and textures, it’s sure to impress at any gathering. Customize the sweetness and seasoning to your liking for a personal touch. Enjoy this guilt-free indulgence that will elevate any meal!
Ingredients
Scale
- 2 medium-sized Japanese or English cucumbers
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- Optional: sesame seeds
- Optional: sesame oil
- Optional: thinly sliced seaweed for garnish
Instructions
- Wash the cucumbers thoroughly. Optionally peel them for a different texture.
- Slice the cucumbers thinly using a knife or mandoline slicer.
- In a bowl, sprinkle the cucumber slices with salt and toss well. Let them sit for 10-15 minutes to draw out moisture.
- Drain excess water from the cucumbers by gently squeezing them or patting dry with paper towels.
- In another bowl, mix rice vinegar, sugar, and soy sauce until dissolved. If desired, add sesame oil.
- Toss the cucumbers in the dressing until well coated.
- Garnish with sesame seeds and let marinate in the refrigerator for at least 15-20 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 5g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg